Blueberry chestnut souffle
By VicentaLakin
It's been the whole winter of the chestnuts, full of sugar and sweet chestnuts on the streets, buying a big bag of sugar and chestnuts, peeling out the skin, taking chestnuts out of the fridge, freezing them out, making them into small pieces, making them powdered in the kitchen, making them chestnuts in simple form with a little butter and blueberries, living butter, wrapping them up, baking them up with a little cream, a little cream, a little fragrance in the skin, a little fragrance in the inside of them, a kind of fragrance in the blueberry, a kind of medium-sized heart---- blueberry chestnut
Recipe Recommendations
- Filling: 50g
- chestnut paste 50g
- butter 20g
- Filling: Blueberries 80g
- Filling: Water appropriate amount
- Filling: chestnut paste 50g
- Filling: butter 20g
- sweetening
- roast
- several hours
- ordinary
Steps for Blueberry chestnut souffle
1
Scrambled chestnut in small pieces, slightly frozen, grinding into powdered powder with a cuisine machine, mixing into melted butter; blueberries with appropriate quantities of water to heat up in small pots (like sweetly simplified sugar)
2
After the basic softening, we added the above-mentioned butter chestnuts and continued the fire
3
When the blueberry chestnuts are essentially evaporated, the fire will be shut down and cooled in the shallows
4
Low powder, mixed sugar, cut into small blocks of frozen butter
5
Scratch it with your fingers and make a hole in the pile
6
Crushed eggs in the pit, added a small spoon of lemon juice to the pot and cut them with plastic scraping plates
7
Squeeze it with your hands, cover it with a film, freeze it for about an hour
8
When you're out, split the skin and the material into 15 pieces, wrap it up, then model it
9
When they're all done, the flat code is placed in a baker's grill and continues to freeze for about 40 minutes
10
THE PREHEAT OVEN GOES TO 190°C, PUTS THE OVEN IN THE MIDDLE OF THE OVEN, GOES UP AND DOWN, BAKES FOR ABOUT 15 MINUTES, TOUCHS THE SURFACE A LITTLE BIT HARD, TURNS OFF THE FIRE AND COOLS ON THE NET
11
Once completely cooled, it can be stored in a sealed bag or box